I don't buy bread anymore! The new perfect recipe for quick bread

[@Food-Language]

Crispy on the outside, soft on the inside, and topped with toasty sesame seeds - this bread will make you never want to buy store-bought again! Let's make it together!

[@christinehill55]

@@Food-Language comments is not open I could only leave this message here yes it looks absolutely fantastic let's make it together asap love this recipe and your videos

[@suzannetrudel-s8v]

❤

[@vm.7457]

Hi, can you please give bakers percentages, thank you!

[@drissaudia1323]

Hello from Australia 🇦🇺

[@dovertorres6736]

@@vm.7457 65% water 100% strong flour (mix flours) 1,8% salt 2% levain If you try to apply with this recipe, you can´t, salt and levain are so differents.

[@z33r2]

Love your videos and recipes - a fan from US PA

[@Food-Language]

Thank you for watching, I'm glad you enjoy my recipes!

[@munibadav3]

baking is an ART

[@Lollipopland43]

Made 2 batches so addicted hate store bread. Thank you friend

[@nadamourad837]

Recepie looks amazing, you do a really good job

[@Food-Language]

Thank you so much

[@hopemoteane7215]

Watching from South Africa 🇿🇦. Thanks for the recipe, will sure try it out soon😊

[@Food-Language]

Let me know how it goes!

[@laurameier7069]

Greetings from Springfield, Oregon USA! 👋 I'm getting inspired to bake my own bread to go with my Fall and Winter soups. ❤

[@Food-Language]

Sounds great! Please let me know how it goes!

[@trangcao2658]

Thank you. I'll try the recipe.

[@denisejaklitsch9505]

Oh WOW! That crunch!! ❤❤🎉

[@gigishepherd.lgmshepherd1977]

Hi! The bread looks delightful. Can't wait to try this recipe. Btw, I'm a new follower. Thanks for sharing. 🙂

[@Food-Language]

Welcome!

[@MylaCruz11]

I can’t wait to try this thank you! 🎉

[@MrSalphilly12]

I love the church bells while baking bread! Your technique is perfect ❤ USA- NJ

[@Food-Language]

Glad you noticed! I wanted to stop so they could finish, but then I decided to keep going and keep the bells as part of the video. Thanks for watching ♥

[@tenfodaddy4351]

Yes- the bells and open windows add magic to your video!

[@Angel-Diamond]

I will try this, this weekend looks so yummy

[@Food-Language]

Hope you enjoy!

[@sondrahowell7468]

Tx! Love the size of loaf. It's perfect for one person😊

[@feastfortwo]

This look very nice . perfect oven spring with ears. 👍I'm gonna follow your recipe this weekend.

[@dovertorres6736]

Fantastic, thanks so much for your recipes, I will try to discover baker percentaje but not required, it´s easy.

[@steveterranova8500]

I haven’t bought bread in nearly 3 years. You just gave me another reason to keep the streak going. 😃

[@Food-Language]

Aww thanks!

[@BeverlyBrown-v2m]

Hi, this looks delicious + it looks like fun to make. I will be trying this recipe and when I do I will let you know.

[@Nellif3]

Watching from America

[@ChrissyRezepte]

Very delicious 👍🏻👍🏻

[@maryflickinger6622]

Wonderful, amazing. Thank you

[@christinehill55]

The comments are turned off so I have to leave my response here I can't wait to make this bread please keep them coming just looks so simple and easy at least that's the way you made it look so I am definitely going to try that this weekend😊❤

[@Food-Language]

@@christinehill55 Comments should be on, I don't know why you're unable to post them. Thanks for the kind comment, please let me know how it goes!

[@Food-Language]

@maryflickinger6622 Thanks Mary ♥

[@rachelhammond4205]

The bread looks delicious! But this is listed as “quick” how is this a quick bread if it takes 3-4 hours to make? Just curious, looks yummy!

[@loppo15]

Çok başarılı siz tam bir ustasınız.

[@MarlenyTorres-t5v]

Delicious, 😮 ❤❤

[@luvmyferretz]

I LOVE making homemade bread. Your recipes look amazing! I'll will have to try them. Thank you for sharing ❤🎉

[@mayhem1777]

Siempre quise aprender a hacer bolillos, gracias por el video!!

[@sirpiril132]

Riquísimos, los prepararé y te comentaré que tal me quedaron, además probaré unos con harina integral. Saludos desde México

[@Food-Language]

¡Gracias! Espero que te queden deliciosos.

[@suzannetrudel-s8v]

I love watching your videos, I don't buy bread anymore either since about 2017 or so. Is it possible to get your written recipes? Thank you for presenting us your videos. I've tried 2 of your recipes so far and they turned out great! You have a fan watching you from St-Mathias-sur-Richelieu, a small town near Montréal, Québec, Canada. Keep going your good bread baking work!!!

[@Food-Language]

Hi Suzanne, thank you so much for your lovely comment! I really appreciate it and it motivates me to bake more and share more recipes. I'm still working on my website, I hope to be able to put my recipes on there soon, but it takes time (I'm building it myself and boy is it difficult). I'll make an announcement when it's ready, thanks for being awesome ♥

[@adrianaromero9753]

Watching from riverside Ca

[@patriciawallace359]

Watching from America, in Cooperstown NY! I can’t wait to make these! Any sourdough recipes???

[@jameshenderson5385]

350grms of good strong wholewheat bread flour , 250mls of warm water, 1 tspn kosher salt, 100grms of sour dough starter.

[@Food-Language]

I have an awesome sourdough recipe on the channel, more to come in the future!

[@AbhisKhanaKhazana]

Just amazing ❤

[@setauket2022]

OMG this is the real deal ty

[@pennylacombe4763]

I can’t eat bread anymore, but this one I might be able to because I can choose my own flour. What a lovely thing that would be ❤

[@tenfodaddy4351]

Agreed! We have been on carnivore diet and health has been amazing but may have to try this!

[@jameshenderson5385]

You can as long as you dont add sugar. Use your own sour dough starter with whole wheat flour. Stop using bleached white flour!!

[@nabahatskitchen3566]

So tasty 👌👌

[@raisabel4309]

интересный рецепт,можно еще поэкспериментировать с ним!

[@AbeerShawqi-s3p]

روووعه حبيبتي تسلم ايدك يا قمر أجمل لايك 👍❤❤❤

[@YouMe-xh7if]

Love this- thank you for sharing your recipe and taking time to video. Question: There are only two of us; 6 loaves would be too much for one sitting, is it possible to par bake these and freeze for future use?

[@YesiSilfia-ez1jy]

A beautiful hands 👏👏👏

[@kuromi3-in3nt]

Now this but gluten free 😍

[@margaretlima1228]

Hello. I love the way they look and sound. I want to try baking them but I don't have those kind of pans to put one on top of the other. Do I need to cover them? Can I use aluminum foil instead?

[@Food-Language]

Yes, covering is a very important part, the goal is to create steam around the bread, so it can expand beautifully before the crust hardens. Any trick will work, aluminum foil included. If you can keep the steam where the bread is, you'll be fine.

[@andreahurdle9621]

Hi, I am using a pizza stone and and a big aluminum pan, those we use for turkey cooking, and cover it up. Works pretty well.

[@suzannebernard9395]

vos pains sont superbes 👏, vous les faites cuire à chaleur tournante ou basique ? Merci pour le partage de toutes ces recettes si bonnes que j'ai envie de toutes les faire😋

[@Food-Language]

Merci beaucoup, Suzanne ! ♥ J'utilise un four à chaleur tournante. Si vous utilisez un four sans ventilateur, il suffit de laisser le pain cuire 3 à 5 minutes de plus. Bonnes cuissons et merci pour votre enthousiasme !

[@suzannebernard9395]

@@Food-Language Merci d'avoir répondu, je vais utiliser la chaleur tournante pour avoir la bonne température des cuissons. Au plaisir de lire et de voir vos prochaines recettes faites avec tant de passion et si communicatives !!! 😊🍞🥖🍪♥ et tellement relaxant de faire son pain, une véritable thérapie .Merci.🌹

[@bettymohess-sinanan8104]

Hi, that bread looks so delish. I have to try it. Did you use bread flour or AP flour?

[@filon4you1510]

Piękne bułeczki , brawo

[@karlah.4789]

Your videos are not only aesthetically beautiful, they’re also therapeutic 😊 thank you for your work ❤ greetings from a Brazilian that lives in Germany for almost 18 years!

[@Food-Language]

Comments like yours really motivate me to bake more! Thanks for being so nice, Karla! ♥

[@geerishsumbojee8078]

Whats the size and depth of your baking pan

[@Food-Language]

Hi, the pan is about 15.5"x10.2" (39x26cm), the depth is about 2" (5cm), I use two identical ones, turning one upside down to use as a lid.

[@tenfodaddy4351]

Where are you generally located so we can look at the temperature and humidity of your area? Or if you prefer, the ambient temperature and if it was dry or humid when you were kneading and letting dough rise? Right now it’s hot and dry in our part of Texas (San Antonio/Austin) and it can really screw up the rising process unless we add/remove humidity, etc. Thank you! Super popular video!!!!

[@Food-Language]

I bake this bread all year round, with around 70-73°F inside my kitchen in winter and 75-82°F in summer. My recipe is very versatile, it works with no problem from 70 to 82°F (and probably beyond that, but I like it more when the dough rises slowly). For the first part of the recipe humidity should not impact the rise. You cover the bowl, so inside it's a controlled environment and it's not impacted by how humid the kitchen is. The only variable is the final rise of the dough. I wrote 2 hours and added "(or until it doubles in size)", because it takes 2 hours when it's cool, when it's hot it takes about 1h. I just check the dough from time to time, when it starts to actively rise and it's close to double in size I start the shaping process. Try and see how it goes, it might not be perfect on first try, but it will definitely taste amazing.

[@tenfodaddy4351]

@@Food-Language Oh thank you!!!! I’m humbled by your quick and personal response! I’m looking forward to making these first to get the process down and then with my daughters over the holidays! I look forward to sharing your channel with friends and family!

[@teresam6014]

Hermoso pan... felicitaciones....mi pregunta....cómo es la dirección de la temperatura.... tengo horno eléctrico ? Gracias

[@studiomk7763]

Hi, where can i buy the same baking pan as in video? Amazon? Thanks and love your videos

[@Food-Language]

Thank you ♥ I've had them for a long time, but I can't remember where I got them. I probably bought them in a local kitchen store or supermarket, definitely not online. I like to touch my kitchen items before I buy them.

[@stacyrobertreilly665]

I followed this recipe and it's amazing, what kind of bread is this? I'd love to call it something more than just "personal bread"

[@Food-Language]

I found out with my videos that this kind of bread is baked in many countries and each country has its own name for it! Bolillos, brötchen, pan blanco, marraqueta, even banh mi. I'm pleasantly surprised that so many cultures have similar bread (I had no idea).

[@stacyrobertreilly665]

@@Food-Language that's honestly a way cooler explanation than I was expecting, thank you for that!

[@ikaheartyou]

from Virginia - what type of flour do you use? you mention bread flour may you be more specific, what brand?

[@Food-Language]

Hi Ika, any bread flour will do. I prefer unbleached bread flour with 12% protein content. Even all-purpose flour will work as long as it has 10% or more protein content.

[@stellalegaspi6366]

Will this work using almond flour? Thanks.

[@Food-Language]

Unfortunately no. Almond flour lacks gluten, which is essential for the elasticity and rise in traditional bread. It would result in a dense bread.

[@Food-Language]

By the way, I use almond flour to make almond and orange cookies, they are out of this world. Here's an older video I made kzbin.info/www/bejne/bIaVhYRojbmkgtE

[@NetraBaker]

Can I print this recipe

[@KenyaColeman-mn5tx]

AMERICA- wow looks yuuummy! Where is the butter I am ready to smear! ❤Lots of work- can I get an under 1 hr bread recipe? If possible!

[@rosaliemoon5905]

I don’t have two (roasting?) pans. Could I place the dough on a rimmed cookie (jelly roll) sheet and place my roaster over it, or dough in the roaster and cover with the cookie sheet?

[@Food-Language]

Hi Rosalie, yes, absolutely. The goal is to keep the steam where the bread is, so it can expand without the crust hardening too quickly. I use two baking trays of the same size and they work like a charm. If your roaster fits your cookie sheet and keeps the steam inside it will definitely work. Is your roaster thin? Sometimes they are thick and take a while to heat up.

[@jurgenstemler]

Dankschön

[@NetraBaker]

Can I print this recipe please

[@tenfodaddy4351]

What flour do you use? Bleached, unbleached, all-purpose, 000? Your video is superb!!!

[@Food-Language]

Hey, thanks! I always use unbleached bread flour. All-purpose will also work, but only if the protein content of the flour is good (10%+ is good, 12% is perfect).

[@tenfodaddy4351]

@@Food-Language Thank you again! You’re wonderful!!!!

[@katherineshorrbellydance]

Will this work with instant yeast?

[@Food-Language]

Yes, absolutely. With instant yeast, you don't need to dissolve it in water, just mix it directly with the flour.

[@johnnybrix717]

WOW!!! This might be the best homemade rolls I’ve seen on the internet. And I’m from Philadelphia. We might have the best bread in America. Well done! I will be stealing your recipe and adding my own touch, thank you sir.

[@Food-Language]

Wow, thank you! Do what you must haha, but let me know how it goes.

[@johnnybrix717]

I finally got around to making these last night……finally got the very crust interior I was looking for. I added another skillet full of boiling water into the oven for some extra steam, definitely help and the decrease in temperature and extended baking time made a world of difference in color and texture compared to my previous bread recipes. I made an amazing cheesesteak. Didn’t get quite the crumb structure you did but made 12 inch rolls instead. Are you using an electric oven? I also added coarse cornmeal to the bottom that gave it a nice popcorn type aroma and add a nice texture and mouth feel. Again, thanks for the recipe…..

[@AlanStainforth]

What name brand pan is that?

[@physx1444]

Çok iyi mükemmel oldu

[@erbilcoskuner8450]

Hi.. Türkiye.. 😊

[@andreahurdle9621]

Where are you from? I see you are using fresh yeast, sort of hard to find in the U.S. I'm originally from Germany and that's all we would use, makes the dough so much nicer to work with than using dry yeast.

[@Food-Language]

Hi Andrea! I know I've been told it's almost impossible to find in the U.S. But that's okay, I've tested the recipe with dry active and instant yeast and it works just as well. I live in Europe and as you know fresh yeast is the norm here. It costs pennies and is as reliable as you can get. But dry yeast works too, I prefer dry active, at least you can mix it in water and see if it's still alive before you start making the dough.

[@anneboring9635]

So what is the total time to make this?

[@drissaudia1323]

Are you a home cook, pastry professional, baker or someone who likes to make their own bread?

[@Food-Language]

Someone who likes to make their own bread and enjoys teaching others how to make it.

[@NataliaSnemis]

Where you can find fresh yeast?

[@krisstevens6417]

Some bakeries will sell you some.

[@mengahornnemisi4099]

👍👍👍

[@carolcarey-lee9730]

Can this be done with gluten free flour?

[@user-ps4gm3wk2r]

Hello, can I use this recipe in bread maker? I tried to do white bread recipe with all purpose flower, and after all, it was yellowish color, and very crumbling What would you recommend 😚 What flower would you recommend as wellm ? 😊

[@stonefly69]

Wonderful bread! My take on the recipe The new perfect recipe for quick bread Ingredients • Bread flour: 2 ½ cups (320 g) • Water: 1 cup (220 ml) • Fresh yeast: 1 tsp (4 g) or dry yeast: ½ tsp (2 g) • Sugar (optional, to feed the yeast): 1 tsp (4 g) • Salt: 1 tsp (6 g) • Sesame seeds: 1 tbsp. for the dough and some for coating the rolls. (Optional) Directions 1. Combine water, yeast and sugar and let bloom 2. Add flour and salt and mix well. 3. Cover and let rest for 30 minutes. Cover with plastic wrap. 4. Use the four-sides folding technique after wetting fingers: lift and stretch dough, folding over one side at a time. Cover and let rise for 30 minutes. 5. Repeat folding and then slap spherical dough down into bowl five or six times. 6. Cover again and let rise for 2 hours (or until double in size) 7. Turn out dough onto lightly floured surface 8. Fold dough over in half and cut into six (6) equal parts, Roll each piece into a cylinder and then form into a ball, pinching the sides in the middle. They should be about the size of a hardball. Let rest for 10 minutes 9. Gently flatten each ball and roll into a log shape, pressing down inner edge on each roll and pinching the final roll closed with your fingers 10. Brush each roll with water and roll in sesame seeds to coat one side, Cover and let rise for 30 minutes on a baking tray covered with parchment paper 11. After rising, slash the top with a lame or a sharp knife. Cover with another pan to make a lid 12. Bake at 450F for 20 minutes. Remove the top lid and bake for 20 more minutes at 390F 13. Let rest, then enjoy!!!

[@ahart7859]

Could this recipe be made into a loaf, or loaves of bread, instead of rolls?

[@Food-Language]

Yes, absolutely. If you like this shape, you could cut the dough in half and follow the exact same process for two loaves. I do it all the time and the resulting bread is amazing.

[@ahart7859]

@@Food-Language thanks so much, I’ll try it.

[@dianebiscoe1343]

​@@Food-Languagethanks was wondering the same thing

[@marthesecamilleri6594]

How much calories for the whole recipe please?

[@hudasapre2500]

😋😋😋😋😋😋😋😋

[@dianebiscoe1343]

Tried this with fresh dried yeast, it never really rose. They were good tasting but heavy.

[@sheenb765]

👍

[@davidmellinger8045]

hi for make a pizza can i take your recipe,should we change something?thank you very much !can you make for me a recipe pizza please?good week

[@Food-Language]

I already have some nice pizza recipes, here's my sheet pan pizza (my favorite) kzbin.info/www/bejne/naSYanaJrKmVrbs, and here's a classic Neapolitan pizza kzbin.info/www/bejne/qJLWk2ahrd2Lmbs.

[@davidmellinger8045]

et pour la napolitaine quel lien?c est ce que je cherche a faire a chaque fois ca gonfle pas la votre pain a triple de volume en quelques minutes j y croyais pas merci bcp

[@eunicem1542]

White flour and sugar!

[@angel_machariel]

"I don't buy bread anymore! " Making your own bread is more expensive than buying it now. Cool if you can afford it.

[@Food-Language]

Is it though (genuine question)? I've baked bread in many countries, even the expensive ones, I've yet to find one where baking your own bread is more expensive, both in terms of products and energy costs. That said, I don't make my own bread because it's cheaper, it's fun and the result is much better than any store bought bread. Cheers!

[@angel_machariel]

@@Food-Language If one would use cheap flower, which barely offers nutrients, then perhaps. But I use whole wheat flour and multigrain spelt flour. That flour alone is almost the price of a bread, less, yes. But then you have add in also 30 minutes of oven time at high heat. And energy has become the most expensive in the Netherlands (where I reside). Then one has to spend resources in doing the dishes. All of it is cost, making half a loaf or so more expensive. One may choose to add seeds as well, which isn't also cheap here. It's all costs. It's quite possible that these costs (including nutritious flour) is cheaper elsewhere as the Netherlands has gone completely haywire.

[@Food-Language]

I've never been to the Netherlands (it's on my short list, though), but I'd guess the same goes for artisans. If flour is so expensive, then it's expensive for them too. So either they use cheaper flour for their bread, or they raise the price of their product. Where I live, good flour is not that expensive (yet), and making bread at home is not only satisfying, but also cost effective. I hope things will get better for everyone, basic products should not be so expensive.

[@millyhudson7674]

That’s a long process .

[@alibebee2493]

Not quick. Looks labour intensive and it takes hour.

[@terribrown8755]

4.5 to 5 hour process, not so quick.

[@jameshenderson5385]

4.5 hurs from scratch to out of the oven is not a quick bread!!

[@allanobleton2977]

I have tried this recipe without any success 😂, waist of time for me 😮

[@YouMe-xh7if]

Love this- thank you for sharing your recipe and taking time to video. Question: There are only two of us; 6 loaves would be too much for one sitting, is it possible to par bake these and freeze for future use?

[@Food-Language]

Absolutely! I keep mine in the fridge, they last a long time. When it's time to eat them, I just put them on a hot pan, sprinkle a tiny amount of water on the pan and put the lid on to get them soft. Or even better, sliced horizontally, a small amount of butter and on a hot pan. They get crispy and taste amazing.

[@user-ps4gm3wk2r]

Hello, can I use this recipe in bread maker? I tried to do white bread recipe with all purpose flower, and after all, it was yellowish color, and very crumbling What would you recommend 😚 What flower would you recommend as wellm ? 😊